Recipe Inspiration
PILCHARDS FISH CAKES WITH LIGHT MAYO DIP - DRB

Pilchards Fish Cakes with Light Mayo Dip

Ingredients

  • 1 can (425g) Pilchards in Tomato Sauce
  • 1 can (410g) KOO BUTTER BEANS, drained
  • 125ml ( ½ cup) GOLDEN CLOUD CAKE WHEAT FLOUR
  • 10ml (2 teaspoons) BENNY CHICKEN SEASONING
  • 3ml ( ½ teaspoon) cayenne pepper
  • 1 small onion, finely chopped
  • 30ml (2 tablespoons) fresh parsley, chopped
  • 2 eggs, lightly beaten
  • Flour, for dusting
  • Sunflower Oil, for frying Dip for serving:
  • 250ml (1 cup) Reduced Oil Mayonnaise
  • Fresh coriander, chopped

Method

  1. Drain and mash pilchards. Drain and mash butter beans. In a bowl mix together pilchards, butter beans, flour, BENNY Seasoning, cayenne, onion, parsley and eggs.
  2. Form 8 patties and dust with flour. Fry in hot oil until crispy and golden brown. Drain on kitchen paper. Serve with the Mayo dip.
  3. For the sauce; mix together Reduced Oil Mayonnaise and coriander.

Product used:

  • Reduced Oil Mayonnaise
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